Prep time:

Cooking time: 20 minutes

Total time:

Serves: 2

400g Carrots

1 Clove of Garlic

1 Thumbnail sized piece of Ginger

1 Red Chilli (seeds removed for a milder curry)

1tsp Tumeric

1tsp Cumin Seeds

1tsp Cardamon Seeds

1tsp Coriander Seeds

400ml Can of Full Fat Coconut Milk

1tbsp Coconut Oil

½ Red Onion

Seeds from Half a Pomegranate

Julie Simpson creates a meat free Curry as part of National Vegetarian Week, from 16-22 May.

  • words:
  • pictures: David Merewether

Coconut, carrot and coriander soup

Add a bit of spice to good old carrot and coriander soup with fresh and warming Thai flavours and the sweetness of coconut. Make a big batch and keep some in the freezer.

Minestrone Soup

Jo runs practical gardening courses from her idyllic home in Woodchurch. To find out more visit www.hornbrookmanor.co.uk

Maple and Pecan Baked Apples

To find out more about Jo’s practical gardening workshops, run from her garden in Woodchurch, call 01233 861186 or visit www.hornbrookmanor.co.uk